Food and History

Aims & Scope

Food & History is published by the European Institute for the History and Cultures of Food (IEHCA - http://iehca.eu/en/publications/food-history).

It is the leading specialised journal in Europe in the field of food history.

Food & History aims at presenting, promoting and diffusing research that focuses on food from a historical perspective.

The journal studies food history from different points of view.

It embraces aspects of social, economic, religious, political and cultural history.

It deals at the same time with questions of consumption, production, provisioning and distribution, medical aspects, culinary practices, gastronomy and restaurants.

View Aims & Scope

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Metrics & Ranking

Journal Rank

Year	Value
2024	24821

Journal Citation Indicator

Year	Value
2024	11

SJR (SCImago Journal Rank)

Year	Value
2024	0.146

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	3

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Arts and Humanities, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Meat in ancient Greece : sacrificial, sacred or secular ?

  Citation: 42

  Authors: Gunnel

• “Columbian Exchange”

  Citation: 25

  Authors: Alfred W.

• From Domestication Histories to Regional Prehistory: Using Plants to Re-evaluate Early and Mid-Holocene Interaction between New Guinea and Southeast Asia

  Citation: 22

  Authors: Tim

• Food Studies and the <i>Heritage Turn</i>: a Conceptual Repertoire

  Citation: 22

  Authors: Anneke

• Boucherie, sacrifice et marché à la viande en Gaule romaine septentrionale : l’apport de l’archéozoologie

  Citation: 19

  Authors: Sébastien

• Sacrifices, marché de la viande et pratiques alimentaires dans les cités du monde romain.

  Citation: 18

  Authors: William Van

• Culinary Connections and Colonial Memories in France and Algeria

  Citation: 17

  Authors: Kolleen M.

• Making Italian Espresso, Making Espresso Italian

  Citation: 13

  Authors: Jonathan

• “Animal Bodies, Human Health, and the Reform of Slaughterhouses in Nineteenth-Century Berlin”.

  Citation: 12

  Authors: Dorothee

• Civilizing Slaughter : The Development of the British Public Abattoir, 1850-1910.

  Citation: 11

  Authors: Christopher

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